- Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is produce such as lettuce, tomatoes, sprouts, and melons.
-Foods, including safely cooked, ready-to-eat foods, can become cross-contaminated with bacteria introduced on raw products, meat juices, or other contaminated products, or by poor personal hygiene.
Bacteria multiply rapidly between 40° and 140° F. To keep food out of this “danger zone,” keep cold food cold and hot food hot.
-Store food in the refrigerator (40° F or below) or freezer (0° F or below).
-Cook food to 160° F (145° F for roasts, steaks, and chops of beef, veal, and lamb).
-Maintain hot cooked food at 140° F.
-Reheat cooked food to 165° F.
The causes of food borne disease fall into three categories:
- Biological hazards include bacteria, viruses and parasites. Bacteria and viruses are responsible for most food borne diseases. Biological hazards are the biggest threat to food security. This may be inherent in the product or due to improper handling (eg time / temperature abuse).
-Chemical risks
- Food allergens.
